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The Knowledge > Recipes >
Thursday, 4th December 2014
LA Muscle's peanut butter and jelly cheesecake
Delicious peanut butter and jelly cheesecake, packed full of protein
By LA Muscle on 04.12.2014 11:29 am
RATE: 
Ingredients
For the crust:
- 30g honey
- 70g ground almonds
- 6tbsp LA Muscle’s crunchy peanut butter
For the filling:
- 250g strawberry light greek yogurt (use plain, if you want
to decrease the sugars)
- 250g light soft cheese
- 10g flour
- 2 egg whites
- 20g LA Whey Gold Vanilla protein powder
For the topping:
- 2-3 tbsp smooth peanut butter
- 1-2 tbsp strawberry puree to garnish (optional)
Macro nutrient breakdown (per serving)
- Protein – 16g
- Fats – 16g
- Carbohydrates – 11g
- Calories – 255
How to bake this delicious cheesecake...
- Preheat the oven to 350F.
- Line a 7-inch springform tin with baking paper or spray with non-stick baking spray.
- Make the crust: Combine all the crust ingredients in a bowl and press in the tin to make the base. Bake for 6-7 minutes.
- In the meantime prepare the filling: Combine the greek yogurt, soft cheese and egg whites in a bowl. Whisk until light and fluffy.
- Gradually add the flour and the protein powder. Mix well to combine.
- Pour the filling into the tin, to cover the base and bake for 20-23 minutes.
- Be careful not to overbake the cheesecake! The cheesecake will be ready when the edges look set but the centre is still wobbly. It will set as it cools down.
- Let it cool down at room temperature for 30-45 minutes and then put it in the fridge for at least 3 hours to cool completely.
- When the cheesecake has cooled down, top it with peanut butter and garnish with strawberry puree (you can use jelly if you don’t have any on hand).
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